Staff Pick

Cranberry Goat Cheese-Stuffed Chicken Breast with Sage Demi-Glace

and roasted Brussels sprouts

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

The sweet, soft tang of goat cheese melds perfectly with the slightly sour cranberries, in this Thanksgiving-inspired dinner that won't leave you with a tryptophan hangover. The sage-y sauce is better than your Aunt's gravy (we won't tell her) and these seasoned Brussels sprouts beat any green bean casserole by a wide mile. So shove it, Turkey Day! Whoops, we mean, have a lovely holiday with your friends and family. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.

In Your Box (serves 2)

  • 1½ tsp. Pot Roast Seasoning
  • Info
    1 oz. Goat Cheese
  • 8 oz. Brussels Sprouts
  • Info
    2 tsp. Chicken Demi-Glace
  • 2 Garlic Cloves
  • 1 Shallot
  • ½ oz. Dried Cranberries
  • 1 Sage Sprig
  • Info
    ⅓ oz. Butter
  • 13 oz. Boneless Skinless Chicken Breasts

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    464
  • Carbohydrates
    24g
  • Fat
    21g
  • Protein
    45g
  • Sodium
    1537mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

Before You Cook

  • 1

    Prepare the Ingredients

    Peel and halve shallot. Cut into ¼" slices. Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Coarsely chop cranberries. Stem sage and coarsely chop. Mince garlic.

  • 2

    Start the Brussels

    Place shallot, Brussels, and garlic on prepared baking sheet and toss with 2 tsp. olive oil, seasoning blend, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into vegetables. Spread into a single layer on one side. Roast in hot oven, 10 minutes. Remove from oven. Brussels will finish cooking in a later step. While Brussels roast, prepare chicken.

  • 3

    Prepare the Chicken

    Pat chicken breasts dry. Place chicken on a cutting board and cover with plastic wrap. Use a heavy object to pound to an even ¼" thickness. You may also use a gallon bag for easier clean-up. Divide goat cheese (crumbling with your hands if needed) and cranberries evenly between chicken breasts, placing filling in center of meat. Fold chicken in half over filling. Be sure filling stays inside chicken. If needed, use a toothpick to help seal. Season chicken with a pinch of salt and pepper.

  • 4

    Roast Chicken and Finish Brussels

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add stuffed chicken to hot pan and sear until browned, 4-6 minutes per side. Transfer chicken to empty side of prepared baking sheet. Reserve pan; no need to wipe clean. Gently flip Brussels. Roast again until Brussels are tender and chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes. Rest roasted chicken 5 minutes. Slice chicken if desired. While chicken rests, make sauce.

  • 5

    Make Sauce and Finish Dish

    Return pan used to sear chicken to medium-high. Add demi-glace, 1 Tbsp. water, sage, and a pinch of salt and pepper to hot pan. Bring to a simmer. Once simmering, cook until liquid is reduced by half, 4-5 minutes. Remove from burner and swirl in butter. Plate dish as pictured on front of card, spooning sauce over chicken. Bon appétit!

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